Five-Spice Turkey & Lettuce Wraps

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

4 Servings

Ingredients

ó cup water

  • 1/2 cup water
  • 1/2 cup instant brown rice
  • 2 tsps sesame oil
  • 1 lb lean ground turkey
  • 1 tsp minced fresh ginger
  • 1 large red bell pepper finely diced
  • 1 8-ounce can water chestnuts, rinsed and chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 tbsps hoisin sauce (see below)
  • 1 tsp five-spice powder (see below)
  • 1/2 tsp salt
  • 2 heads Boston lettuce, leaves separated
  • 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
  • 1 large carrot, shredded

Instructions

  1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a large nonstick pan over mediumhigh heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
  3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.

Tips: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.

Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

© Meredith Corporation. All rights reserved. Used with permission.
EatingWell magazine and EatingWell.com.

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